Who on earth don’t like chocolates? Chocolate cookies were something we all adhore. While looking for some recipe on the net, I came across this wonderful recipe on one of my favorite site Smitten Kitchen. I fall in love with it. Its simplicity and presentation was so wonderful that I didn’t wait long to bake them. They came out so delicate and chocolaty. My whole house was filled with chocolaty aroma that was so inviting and when my son arrives from school he immediately ask ,”What you have made muma?” He grab them quickly. Haven’t I told you before that he had became my cookies fan after my tryst with oats cookies(recipe yet to be posted) and was all praised of them. He said they tasted just like oreo but only thing that lack was cream, that too I will try soon. Yesterday was World Bread Day and I missed making any bread because of some arrival of guests. I used dutch cocoa powder as suggested by her, for darker and little nuttier taste.
Sablé is a French round shortbread biscuit, originates in Caen, in the province of Lower Normandy. The biscuit was created for the first time in Sable-sur-Sarthe in 1670. The French word sable means “sand”, perhaps relating to these soft, delicate, crumbly texture biscuits and their golden color.(source-Wikipedia)
Recipe adapted from Smitten Kitchen
1 cup (125 grams) all-purpose flour
1/3 cup (30 grams) Dutched cocoa powder
1/4 teaspoon baking soda
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, at room temperature
1/2 to 2/3 cup (100 to 135 grams) granulated sugar (less for a more bittersweet cookie)
1/4 teaspoon fine sea salt
1 large egg yolk
1/2 teaspoon vanilla extract
3 1/2 ounces (100 grams) semi- or bittersweet chocolate, grated or finely chopped until almost powdery in a food processor
Silver decorative balls for sprinkling
Sift together the flour, cocoa and baking soda together onto a piece of waxed paper or into a bowl and set aside. (I almost always skimp on sifting wherever possible, but my cocoa is always lumpy, so this is unavoidable.)
Cream butter, sugar and salt together in a large bowl with an electric mixer until light and fluffy. Add egg yolk and vanilla, beating until combined, then scraping down sides. Add dry ingredients and grated chocolate together and mix until just combined.
Scrape dough onto a piece of plastic wrap, wrap it up and chill it in the fridge until just firm, about 30 to 45 minutes. No need to get it fully hard, or it will be harder to roll out. Dough can be refrigerated until needed, up to a two days, or frozen longer, but let it warm up and soften a bit before rolling it out for decreased frustration.
Heat oven to 350 degrees. On a floured surface, roll dough gently — it will still be on the crumbly side, so only attempt to flatten it slightly with each roll — until it is 1/8-inch thick (for thin cookies, what I used), 1/4-inch thick (for thicker ones) or somewhere in-between. Cut into desired shapes and space them an inch apart on a parchment-lined baking sheet. Sprinkle decoratively with silver balls. Bake for 8 to 10 minutes (for thinner cookies) or 10 to 12 minutes (for thicker ones). Leave cookies on baking sheets out of the oven for a couple minutes before gently, carefully transferring them to cooling racks, as they’ll be fragile until they cool.
Cookies can be stored in an airtight container for up to two weeks.